So what is going on? In celiac disease it’s definitely a gluten problem and maybe in the autoimmune diseases as well but maybe it’s something else particular to wheat since that is the major source of gluten in the American diet. I’ve thought it might be new variants of wheat produced by either GMO or traditional hybridization methods. Or maybe it is that there is more wheat in our diets in the form of white flour in fast food, bakery items and processed food generally. But then a friend sent me a link to an article that I believe explains what is happening. I hope you’re ready? This is not going to make you happy.
The standard process in the harvesting of wheat in the United States is to spray the wheat with Roundup, or another herbicide whose active ingredient is glyphosate, approximately 3-7 days before harvest. Now GMO corn and soy are routinely sprayed with Roundup, but because the GMO plants are resistant to Roundup it doesn’t actually get into the plant. That doesn’t mean that there isn’t residual Roundup ON the plant. However, the wheat is not resistant and so actually takes up the chemical, stores it preferentially in the seed and starts to die. Barley is also being treated in exactly the same way as wheat in this country.
So why would farmer’s do this? Well when plants start to die, they produce more seeds and ripen those seeds faster. This desiccation process allows for earlier, easier and bigger harvests.
The following article, The Real Reason Wheat is Toxic, explains more in detail and has links to studies and epidemiologic data that is very convincing. We are not imagining there is a problem but we’ve been looking for the solution in the wrong place. There is a very strong correlation between the increase in the use of “desiccation” in harvesting wheat and the prevalence of gluten (or at least wheat) sensitivity.